Easy Blackened Salmon

blackened salmon filets on a white rectangular platter with lemon wedges.

This simple pan-seared blackened salmon with an easy homemade blackening seasoning is a healthy, delicious dinner that you'll want to add to your regular rotation. Made in less than 20 minutes, it's a great weeknight dinner recipe! (gluten-free, nut-free, dairy-free)


  • 1 lb salmon (4 4-oz filets)
  • Juice from 1/2 lemon
  • 1 1/2 tbsp blackening seasoning (double the amount if your salmon has the skin removed)
  • 1 tbsp olive oil or avocado oil
  • Lemon wedges, for serving


  1. Squeeze lemon over salmon filets. Rub tops of filets generously with blackening seasoning. If you prefer, you can remove the skin from the filets with a sharp knife and season both sides.
  2. Heat oil in a large nonstick or cast iron pan over medium high heat.
  3. Add salmon filets to pan, seasoned side down. Cook about 5-6 minutes, then flip fish and cook an additional 3-6 minutes, depending on thickness and how well done you'd like the salmon. Press down with a spatula to get the skin or surface crispy and an evenly cooked piece of fish.
  4. Remove from pan and serve with lemon wedges.


  • Store leftovers in an airtight container in the fridge up to 3 days. Either eat leftovers cold, or reheat in the oven at 350°F until warmed though.
  • Wait until the pan is nice and hot before adding the fish. Once you add it, lightly press down on the top with a fish spatula, then leave it undisturbed until a crust forms. This will help minimize sticking and help you get a more even cook. Do the same after you flip the fish.
  • Don't overcook the fish. You want it to stay moist on the inside, so remove it from the pan when it's just medium-rare to medium (about 125-140°F) or still a touch opaque in the middle.
  • For the best results, cook salmon with the skin on, even if you don't plan to eat it. This helps to keep the middle from drying out too much.

Keywords: easy blackened salmon, blackened salmon recipe, pan seared blackened salmon